Thursday, July 22, 2010

Chicken Stew

Hoping to get into more slow cooker cooking since I'm spending way too much time in the kitchen lately. Here's a recent favorite.

Chicken Stew

2 boneless skinless chicken breasts, cubed or shredded
1 medium onion, chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 cup green peas
1 cup brown rice (or 1/2 cup brown rice + 1/2 cup wild rice)
4 cups chicken or vegetable broth
1/4 cup white wine
1 tsp thyme
1/2 tsp rosemary
1/2 tsp marjoram
dash savory
dash pepper
1 can cream of mushroom soup

Add chicken, rice and veggies to slow cooker. Cover with broth and wine. Top with spices. Cook on low for 7 hours or high for 4 hours. In the last 30 minutes, add cream of mushroom soup and stir well.

*When I'm in a hurry, I'll often add a bag of frozen mixed veggies instead of carrot, celery and peas.

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